In the past, when practising Catholics were recommended to abstain from eating meat during Lent, fish dishes became more popular, above all because they were cheaper than they are today. Salted fish became absolutely essential, especially in inland areas because it was easy to preserve. Cod, which is primarily found in the cold seas of northern Europe and which is characterised by its low fat content, became one of the most popular. It is still used frequently in today's cuisine. Salted fish cuisine: there is a vast range of cod recipes which take centre stage in dishes such as llauna style cod, typical of the inns in Barcelona in the 19th century. Its name comes from the recipient used to cook it; cod with ratatouille, with aioli as well as fritters, croquettes, esqueixades and brandades. The 3rd Week of the Cerdanyola del Vallès Cod provides an opportunity to taste these and other delicacies.

On the map